Crab Artichoke Dip with Toasted Pitas Recipe

The first year I was married, I brought this to our family's Christmas Eve celebration. The dip and toasted pitas went over so well, I've been bringing it ever since!—Tabetha Carson, Independence, Missouri

Nutritional Facts

Directions

In a small skillet, saute onion in butter until tender. Transfer to a large bowl; add the mayonnaise, artichokes, cheeses, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab. Transfer to a greased 2-qt. baking dish. Bake at 350° for 25-30 minutes or until bubbly.

Cut each pita pocket into four wedges. Separate each wedge into two triangles. Place the triangles rough side up on baking sheet; brush with olive oil. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown. Serve with warm dip.Yield: 6 cups dip (8 dozen chips).

Originally published as Crab Artichoke Dip with Toasted Pitas in Country Woman Christmas
Annual 2010, p43